@article{papageorge_mcfeeters_fleming_2003, title={Factors influencing texture retention of salt-free, acidified, red bell peppers during storage}, volume={51}, ISSN={["0021-8561"]}, DOI={10.1021/jf025788e}, abstractNote={Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain texture during storage. Improved firmness retention of red peppers stored at 30 degrees C was observed when the pH was adjusted to be in the range of 3.4-3.8, when at least 5 mM calcium was added to the peppers, and when red peppers were blanched at 75 degrees C for at least 1 min.}, number={5}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Papageorge, LM and McFeeters, RF and Fleming, HP}, year={2003}, month={Feb}, pages={1460–1463} }